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Class has only been in session a week, but I already feel I need this little break. My final semester before practicum aka internship, promises to be dynamic and full of opportunities for self-growth. (Read: crazy busy and emotionally demanding.) At times I find myself getting caught up in the scholarly whirlwind and losing sight of what’s most important: sharing healthy, delicious food with people from all walks of life.Thankfully that’s just what I was able to do today: with my very best friend and fearless classmate at my side, I took part in cooking and sharing a fresh, seasonal recipe with the lovely folks at the Wauwatosa Farmers market.

Our Zucchini and Cucumber Gazpacho with Lemon and Basil was a success. I loved listening to market goers' comments as they sipped the mint green, basil-flecked, chilled soup from Dixie cups.They remarked on the light, herbacious flavor and how cool and refreshing it was amidst the heat and density of the late summer air. Not only did Chetney and I get to share our love of food and nutrition, but we were also able to promote our beloved blogs, yet another way to spread the healthy eating love around. And a special thanks to Kettle Rock Farm, who graciously donated all of the produce for today's recipe demo!

This recipe is a fantastic vehicle for using up some of the season’s plethora of zucchini and cucumber, which provide the base of our gazpacho.The flavor-soul of this soup comes from basil and lemon, which elevate the other ingredients with their botanical brightness while scallions lend a gentle allium scent and olive oil and whole milk yogurt bring richness and depth.To add visual appeal and textural variation, we topped the soup with diced heirloom tomatoes, so pretty! Serving this at home, I streaked the soup with yogurt, olive oil and coarse sea salt: abstract art in a bowl.

Talking through this recipe with market goers, we noted that any summer squash (pattypan, yellow squash, etc.) would work well in place of the zucchini.We also tossed around the idea of using other herbs like cilantro, lemon thyme, or parsley.Chetney even mentioned blending in some honeydew melon; I’d love to try that version! As with many of the seasonal recipes I’ve been sharing here lately, I encourage you to make this your own, add more of what you like and less of what you don’t.Share your creations in the comments below. And be sure to pop over to Chetney's blog for the full story of our market cooking adventure as well as to follow along with her day to day food journey, an always inspiring read.

Now dear reader, your mission should you choose to accept it: grab your best knife and a blender and whip up this soup in 15 minutes or less.Then let it chill and share it with the ones you love; the weekend is just beginning!

Zucchini and Cucumber Gazpacho with Basil and Lemon

adapted from Real SimpleMakes about 8 half-cup portions

Ingredients

4 scallions (green onions), chopped

1 lb cucumbers, seeds removed if desired, sliced

1 lb zucchini, sliced

3/4 cup olive oil

1/2 cup fresh basil leaves, plus more for topping

1/3 cup fresh lemon juice

1/2 cup plain whole milk yogurt, plus more for topping

kosher salt and black pepper

1 large heirloom tomato, diced, for topping

Method

Puree the scallions, cucumbers, zucchini, oil, basil, and lemon juice in a blender, or in bowl using an immersion blender, until smooth.

Add the yogurt, salt and pepper to taste (half teaspoon of each to start) and pulse to combine.